2poundsstrawberries; washed, hulled, and cut in half
Mix the sugar, cornstarch, and water in a medium-sized saucepan. Cook over medium-low heat stirring constantly until thickened. Remove from heat and stir in jello until completely dissolved. Refrigerate for 15 minutes or until slightly cooled.
Place strawberries in baked pie shell and arrange as desired. Pour jello mixture over the top of the strawberries making sure to cover every strawberry. Refrigerate until set. If desired served with whipped cream.
Use strawberries that are in season for the best flavor.
Do NOT use frozen strawberries….they will not work.
Store this pie in the refrigerator until ready to use.
Eat this pie within 3 days. The longer it sits the juices from the strawberries will make the crust soggy.
Be sure to let the jello filling cool for at least 15 minutes in the refrigerator before pouring over the strawberries.